Chocolate Caramel Truffles Recipe
10 oz. dark
1/2 pound of Bulk Peter's Caramel, microwaved
in 30-second intervals to melt, being careful not to scorch.
Finishing: 1/2 C. unsweetened, Dutch-process cocoa
Place chopped chocolate in
medium bowl and pour caramel over it.
Let sit for 1
minute, then gently whisk mixture until it is blended
and smooth. Cover and refrigerate until cold and solidified, about
2 to 3 hours.
truffles, use truffle
scoop and roll chocolate/caramel mixture into balls. Put truffles
paper. Refrigerate truffles 15 to 20 minutes, or
To coat truffles,
sift cocoa into medium bowl. Drop several truffles
the bowl and quickly toss them in cocoa. Set each truffle into
a small candy cup (or layer them in a storage container on sheets
of parchment paper). Refrigerate, covered, until needed (they also
Store in an
airtight container in the refrigerator for 3 weeks,
in the freezer for up to 2 months.
Makes 50 to 85 truffles, depending on size.
EASY Chocolate/Caramel-Dipped Pretzel Recipe
Melt 1/2 pound of
bulk caramel in microwave
in 30-second intervals to
avoid scorching, stirring to distribute
Melt 1/2 pound of Guittard
molding chocolate in the same way.
Dip the pretzel into the caramel and
use the dipping tool to make sure the entire pretzel is covered,
or only cover part of it for an artistic look. Let cool for 2
Dip the caramel-coated pretzel into
the chocolate and coat the same way
you did with the caramel.
Place on waxed paper and place in refrigerator
to cool for a nice shiny appearance.
Or, while the chocolate is wet, add confetti
candy to the top for a dash of color
What is caramel?